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Fried Beef and Mozzarella Roll

Fried Beef and Mozzarella Roll

This is one of its kind! A stack of fried and then baked layered goodies. Covered with a good old crunchy crust, it has meaty slices of ham and tenderized beef steaks. And it is deliciously cheesy from the melting mozzarella.

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Ingredients Needed for Fried Beef and Mozzarella Roll

10 ounces of beef steak (7 thin steaks 8-ounce each)
4 ounces of low moisture mozzarella slices, halved
4 ounces of ham slices, halved
8 fresh basil leaveses
¼ cup flour for coating
2 whisked eggs for coating
¼ cup panko for coating
vegetable oil for frying
1 tablespoon olive oil
fresh parsley, chopped (for garnishing)

How to Make Fried Beef and Mozzarella Roll

  1. Wrap the beef steaks with plastic foil and gently tenderize them using a mallet.
  2. Spread a plastic foil on the work surface and lay a beef steak right in the middle of it. Add 1 slice of mozzarella, 1 slice of ham, and 2-3 basil leaves. Continue layering the remaining ingredients following the same order. Top everything with the last beef steak.
  3. Wrap this with the plastic foil. Refrigerate for 2 hours.
  4. Add some 2 cups of flour and 2 cups of panko to 2 bigger bowls. Also, beat the eggs and transfer them to a tray. Coat the beef “sandwich” with flour, egg wash, and panko.
  5. Heat 1 – 1 1/2 cup of vegetable oil in a skillet over medium heat. Fry the “sandwich” for 2 minutes on each of its four sides.
  6. Transfer it to a baking dish, drizzle it with the olive oil, then bake for 20 minutes at 380⁰F/190⁰C.
  7. Serve it garnished with fresh parsley.
Mozzarella-Topped Chicken Thighs with Sweet Soy Sauce

Mozzarella-Topped Chicken Thighs With Sweet Soy Sauce

Good old chicken thighs, anyone? Cook these ones three times in a row. First fry them coated with oregano and basil, second, fry them a little more in the sweet soy sauce, and third, roast them together with mozzarella and cherry tomatoes. A mixture of irresistible flavors!

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Ingredients Needed for Mozzarella-Topped Chicken Thighs With Sweet Soy Sauce


For the chicken thighs:

12 ounces of bone-in, skin-on chicken thighs (3 thighs 4-ounce each)
salt
pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon vegetable oil

For the sauce:

1 teaspoon vegetable oil
2 garlic cloves, diced
1 teaspoon soy sauce
1 teaspoon brown sugar
5 ounces of cherry tomatoes, halved
3 ounces of fresh mozzarella for the topping (3 slices 1-ounce each)

How to Make Mozzarella-Topped Chicken Thighs With Sweet Soy Sauce

  1. For the chicken thighs:

    Add the chicken thighs to a bowl and season them with salt, pepper, dried oregano, and dried basil. Mix and rub to coat them.

  2. Heat the vegetable oil in a skillet over medium heat, then add the coated chicken thighs.
  3. Fry them on both sides until golden brown.
  4. For the sauce:

    Heat the vegetable oil in a skillet over low heat. Add the garlic, soy sauce, and brown sugar. Cook and stir for up to 1 minute.

  5. Turn the heat to medium, add the chicken thighs and cook them 1 – 2 minutes more. Stir and turn to coat them with the sauce. Remove from heat.
  6. Top each chicken thigh with 1 slice of fresh mozzarella, add the cherry tomatoes and roast for 40 minutes at 410⁰F/210⁰C.
mozzarella and vegetable stuffed beef roast

Mozzarella and Vegetable Stuffed Beef Roast

For this amazing dish, you’ll need to use some of your dexterity. Between frying and baking, you’ll turn a beef chuck inside out, then fill it with goodies. A cheesy and moist filling, richly flavored and interestingly textured by the veggies.

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Ingredients Needed for Mozzarella and Vegetable Stuffed Beef Roast

For the beef:

2 tablespoons of olive oil
2 pounds of beef chuck

For the filling:

3 ounces of low moisture mozzarella, cubed
1 medium red bell pepper, diced
1 medium onion, diced
1 spring onion, chopped
1 tablespoon dried oregano
½ tablespoon olive oil
salt
pepper
3 tablespoons of balsamic vinegar for glazing

How to Make Mozzarella and Vegetable Stuffed Beef Roast

  1. For the beef:Heat 1 tablespoon of olive oil in a skillet over medium heat then add the beef chuck.
  2. Cook on one side until browned, or for 2-3 minutes. Flip it, drizzle with the other tablespoon of olive oil, and fry for 2-3 minutes more.
  3. Transfer the fried beef on the work surface. Cut off one of the chuck’s ends.
  4. Make a deep and wide incision inside it, taking care not to cut through or pierce the meat “bag” thus formed. Turn the meat “bag” inside out.
  5. For the filling:Add the mozzarella, bell pepper, onion, spring onion, dried oregano, and olive oil to a bowl. Season with salt and pepper and mix.
  6. Fill the meat “bag” with the vegetable and cheese mixture. Seal it using paddle skewers.
  7. Heat a skillet over medium heat, transfer the meat, and fry it for 2 minutes on each side.
  8. Transfer to the oven and bake for 15 minutes at 360⁰F/180⁰C.
  9. Before cutting and serving, glaze it with balsamic vinegar.
Bacon and Mozzarella Pizza Sticks

Bacon and Mozzarella Pizza Sticks

Meet a recipe so simple (only 3 ingredients) and so delicious. You just need the ever-delicious bacon and some grated mozzarella for the cheesy factor. Wrap all in puff pastry and off to the oven with them. We think you’ll find that only three pizza sticks are not enough.

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Ingredients Needed for Bacon and Mozzarella Pizza Sticks

3 tablespoons of flour for dusting
12 ounces of puff pastry dough (cut into 3 lumps)
7 ounces of bacon, diced
4 ounces of low moisture mozzarella, grated (1 cup)

How to Make Bacon and Mozzarella Pizza Sticks

  1. Dust the work surface with flour. Flatten one lump of dough using the rolling pin. Try to give it an oval form.
  2. Add diced bacon and grated mozzarella on one half of the dough oval. Roll it. Do the same for the other 2 dough lumps.
  3. Line a baking tray with parchment paper and place the three rolls on it. Bake for 25 minutes at 360⁰F/180⁰C.
Avocado, Tomato and Mozzarella Sandwiches

Avocado, Tomato and Mozzarella Sandwiches

So, you are in a hurry and quickly need your batteries charged for the next few hours. And it has to be delicious. Just spread some smashed avocado on two grilled slices of bread. Top them with a juicy cherry tomato mix and some fresh mozzarella. Now, go!

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Ingredients Needed for Avocado, Tomato and Mozzarella Sandwiches

2 bread slices
1 avocado, smashed

For the veggie mix:

3 ounces of cherry tomatoes, sliced
1 tablespoon olive oil
pepper
salt
1 ounce fresh basil, chopped
1 teaspoon balsamic glaze
2 ounces of fresh mozzarella balls for serving

How to Make Avocado, Tomato and Mozzarella Sandwiches

  1. Grill the bread slices.
  2. For the veggie mix:

    Add the cherry tomatoes, olive oil, fresh basil, and balsamic glaze to a bowl. Season with salt and pepper and mix.

  3. Spread the avocado on the bread slices, add the veggie mix, and top with halved fresh mozzarella balls.
Warm Lentil Salad with Smoked Mozzarella and Arugula

Warm Lentil Salad With Smoked Mozzarella

Why don’t you try this warm lentil salad with smoked mozzarella and arugula? This is one of your best options in case you’re trying to eat healthily… and also enjoy the taste. While we are at it let’s make things more interesting by adding some fennel, too!

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Ingredients Needed for Warm Lentil Salad With Smoked Mozzarella

2 tablespoons of extra virgin olive oil
1 red onion, chopped
1 small fennel bulb
2 garlic cloves, crushed
1 teaspoon dried tarragon
½ teaspoon chili flakes
¼ cup vegetable stock
1 cup French lentils, cooked
4 sun-dried tomatoes, drained and sliced
salt
2 tablespoons of red wine vinegar
2 ounces of smoked low moisture mozzarella, cubed
3 ounces of arugula
fresh parsley (optional)

How to Make Warm Lentil Salad With Smoked Mozzarella

  1. Heat the olive oil in a skillet. Add the onion and cook it until soft.
  2. Add the fennel, garlic, tarragon, chili flakes, and vegetable stock. Simmer until fennel is tender, about 2-3 minutes.
  3. Add the cooked lentils, sun-dried tomatoes, salt, red wine vinegar, and mozzarella cubes. Stir and cook for a few more minutes.
  4. Serve on a bed of arugula and garnish with fresh parsley, if you want.
pizza calzone with ham and mozzarella

Pizza Calzone With Ham and Mozzarella

Ready for a two in one dish? Use the same dough to cook a calzone and half-a-pizza at the same time. Add pretty much the same, classic ingredients to both: tomato paste and ham. Fill the calzone part with grated mozzarella but add to the pizza part the mozzarella balls. They’ll melt, leaving a dot pattern on the pizza.

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Ingredients Needed for Pizza Calzone With Ham and Mozzarella

flour for dusting
8 ounces of pizza dough
½ cup tomato paste
½ medium red onion, chopped
3 ounces of ham (2 slices, diced)
½ cup low moisture mozzarella, shredded
5 ounces of fresh mozzarella (perline)
10 fresh basil leaveses
1 egg, whisked
1 spring onion, chopped (for garnishing)

How to Make Pizza Calzone With Ham and Mozzarella

  1. Dust the work surface with flour and flatten the pizza dough using the rolling pin.
  2. Line a baking tray with parchment paper and transfer the pizza dough on it.
  3. Coat half of the pizza dough with 1/2 cup tomato paste, add on top the red onion, half of all the ham, and the grated low-moisture mozzarella.
  4. Roll once the dough half with the ingredients, taking care to wrap them completely and leave the other half free.
  5. Continue by rolling once approximately 0.5 – 1 inch from the dough’s flat part edge. Press it gently so that it forms a thicker rim.
  6. Coat the dough’s flat half with the remaining tomato paste. Add the remaining ham, place the mozzarella balls, then spread the basil leaves on top.
  7. Coat the dough with whisked egg. Bake the pizza for 25 minutes at 440⁰F/225⁰C.
  8. Serve sprinkled with chopped spring onion.
marinated lamb with potatoes and mozzarella

Marinated Lamb With Potatoes and Mozzarella

How well can you handle something decadently extra-delicious? Find out the answer with this dish. The lamb meat is savory and succulent when cooked together with juicy veggies, oregano, mustard, and vinegar in parchment paper. Add mozzarella to it and there is your cheesy, filling, and incredibly tasty meal.

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Ingredients Needed for Marinated Lamb With Potatoes and Mozzarella


For the marination:

10 ounces of lamb shoulder, cut into pieces
1 red onion, quartered
2 bell peppers, chopped
3 garlic cloves
1 tablespoon mustard
1 tablespoon lemon juice
2 teaspoons of dried oregano
2 tablespoons of olive oil
1 tablespoon white wine vinegar
salt
pepper
4 small potatoes, cubed
7 cherry tomatoes, halved
4 ounces of low moisture mozzarella, cubed
2 tablespoons of olive oil

How to Make Marinated Lamb With Potatoes and Mozzarella

  1. For the marinade:

    Add the lamb, red onion, bell pepper, garlic, mustard, lemon juice, dried oregano, olive oil, and vinegar to a bowl. Season with salt and pepper and mix all using two spatulas.

  2. Cover with plastic wrap and marinate for 30 minutes.
  3. When the time is up, add the potatoes, cherry tomatoes, low moisture mozzarella, and the marinated lamb to a parchment paper-lined baking tray.
  4. Drizzle with the olive oil, then wrap the parchment paper around the mixture and bind it with a cooking string. Bake for 30 minutes at 380⁰F/190⁰C.
Meatball and Mozzarella Lattice Pie

Meatball and Mozzarella Lattice Pie

Got some leftover meatballs and you’re not sure what to use them for? We think you should try this lattice pie. It has delicious layers of meatballs, mozzarella, tomato sauce, and bell peppers. Everything on top of a crispy pizza crust. Yummy!

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Ingredients Needed for Meatball and Mozzarella Lattice Pie

1 tablespoon butter
7 ounces of pizza dough
2 tablespoons of olive oil
salt
pepper
5 garlic cloves, crushed
1 cup tomato sauce
1 teaspoon basil
1 teaspoon oregano
1 cup mozzarella, shredded
1 pound meatballs
1 green bell pepper, chopped
1 red bell pepper, chopped
½ yellow bell pepper, chopped

How to Make Meatball and Mozzarella Lattice Pie

  1. Preheat the oven to 410 degrees F/210 degrees C.
  2. Grab a round, 10-inch (25 cm) diameter baking dish. Grease the bottom with butter.
  3. Lay the pizza dough in the dish, entirely covering the bottom and sides. Remove the excess dough and keep it for later on.
  4. Drizzle 1 tablespoon of olive oil and add 2 garlic cloves. Season with salt and pepper. Pinch the dough with a fork.
  5. Slide the dish into the oven for the next 15 minutes.
  6. Add the tomato sauce to a large bowl. Add the basil, 2 garlic cloves, oregano, salt, and pepper. Mix until smooth.
  7. Add half of the shredded mozzarella inside the baking dish. Pour half of the tomato sauce and lay the cooked meatballs.
  8. Top with the remaining tomato sauce, mozzarella, and chopped bell pepper.
  9. Cut the excess dough into thin strips. Arrange the strips of dough to make a lattice pattern.
  10. Mix the remaining olive oil and garlic in a small bowl. Spread the mixture using a brush.
  11. Slide the dish into the oven for the next 40 minutes at 410 degrees F/210 degrees C.
Chicken and Broccoli Casserole with Mozzarella

Chicken and Broccoli Casserole With Mozzarella

This casserole is definitely cheesy, but there’s more than meets the eye. There’s tenderly roasted chicken breast, broccoli, and silky bechamel sauce that tucks everything in. Your guests will get wowed, for sure!

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Ingredients Needed for Chicken and Broccoli Casserole With Mozzarella

10 ounces of chicken breast
2 tablespoons of vegetable oil
2 tablespoons of butter
¼ cup flour
½ cup milk
10 ounces of broccoli
1 teaspoon garlic powder
1 teaspoon red peppercorns
1 cup low moisture mozzarella

How to Make Chicken and Broccoli Casserole With Mozzarella

  1. Heat some vegetable oil in a skillet over medium heat, then cook the chicken breast on both sides until golden brown. Set aside.
  2. Melt the butter in a skillet over low heat. Add 1/2 cup flour and stir continuously until you have a sandy dough, then start adding the milk while stirring continuously until you have a smooth cream. Remove from heat.
  3. Add the fried chicken breast halves and the broccoli to a baking dish, season with salt, garlic powder, and red peppercorns. Pour the bechamel sauce over them and top everything with mozzarella. Roast for 20 minutes at 360⁰F/180⁰C.
Mozzarella-Filled Bacon Nests

Mozzarella-Filled Bacon Nests

With bacon and mozzarella as its main ingredients, there was no way this dish could have come up anything less than delicious. Follow our instructions on how to make the bacon nests because it is easier than you would have thought. As for the filling, besides the mozzarella, we’ve also added some olives, mixed with tomatoes and crushed almonds.

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Ingredients Needed for Mozzarella-Filled Bacon Nests

10 ounces of bacon, sliced
2 tomatoes, chopped
2 ounces of mixed olives
2 ounces of almonds, crushed
¼ cup fresh parsley, chopped
salt
pepper
1 tablespoon olive oil
2 mozzarella ovolines, around 3.5 ounces (100 grams) each
¼ cup Cheddar, shredded

How to Make Mozzarella-Filled Bacon Nests

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Wrap the bacon slices around 2 round baking dishes, around 4 inches (10 cm) diameter.
  3. Slide the dishes into the oven for the next 15 minutes.
  4. Add the tomatoes in a large bowl. Add the olives, almonds, and parsley. Drizzle olive oil and season with salt and pepper. Mix until smooth.
  5. Scoop the inside of the ovolines and fill them with the tomato and olive mixture.
  6. Add the Cheddar inside the bacon nests. Add the mozzarella over the Cheddar.
  7. Add the nests in a baking tray and cook them into the oven for the next 10 minutes at 200 degrees F/100 degrees C.
potato and mozzarella omelet

Potato and Mozzarella Omelet

Good morning! Do you feel for a hearty and delicious omelet? Crispy cooked potato dices, tender onion, and cheesy mozzarella, all in one tasty breakfast dish. Do you smell the mouth-watering flavor of cooked onion, already? The beautiful start of a new day.

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Ingredients Needed for Potato and Mozzarella Omelet

1 tablespoon vegetable oil
3 medium potatoes, diced
1 onion, chopped
salt
pepper
5 eggs, whisked
¼ cup low moisture mozzarella, shredded

How to Make Potato and Mozzarella Omelet

  1. Heat the vegetable oil in a skillet over low heat. Add the potatoes, stir a little, and cook for approximately 2 minutes.
  2. Add the onion and season with salt and pepper. Cook and stir for 2-3 minutes, then mash.
  3. Add the whisked eggs and mozzarella. Don’t stir. Cook for 10 minutes.
  4. Serve it flipped upside-down.
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